Fluffy Bao Buns Recipe

Introduction

Fluffy Bao Buns are soft, pillowy steamed buns perfect for filling with your favorite savory or sweet ingredients. This recipe walks you through making light and airy buns that are simple enough for home cooks to master.

Ingredients

• 2 cups all-purpose flour, plus 2 tbsp. more for dusting
• 1 and 1/2 tsp. instant yeast
• 2 tbsp. sugar (optional)
• 150 ml water (or 20 ml more if needed)
• 1 tbsp. vegetable cooking oil

Instructions

1. Step 1: Add sugar and yeast to the water and stir well. Set aside for 5 minutes. Omit the sugar if you prefer. Use chilled water if your room temperature is higher than 18°C to prevent premature yeast activation.
2. Step 2: Pour the yeast mixture into the flour in a stand mixer bowl. If kneading by hand, gradually add the liquid to the flour and stir with a chopstick.
3. Step 3: Knead the dough for 1 minute at slow speed, then add the vegetable oil. Continue kneading for at least 10 minutes at slow speed until the dough is smooth, elastic, and slightly whiter in color.
4. Step 4: To avoid premature fermentation, use a stand mixer to keep the dough cool. If kneading by hand, wrap the dough with plastic wrap to prevent heat transfer from your hands.
5. Step 5: Lightly dust your work surface with flour. Shape the dough into a long, even log and divide it into 6 equal portions.
6. Step 6: Knead each portion for a few minutes until smooth. Roll each piece into an oval shape.
7. Step 7: Place a piece of parchment paper in the center of each oval, then fold it in half to form a half oval shape.
8. Step 8: Place the buns into a lined steamer. If your environment is warm, cover with the lid to proof. If cold, remove the lid, place the steamer in an oven with a cup of boiling water, cover the oven lid, and let the buns rise.
9. Step 9: Proof the buns for 30 minutes to 1 hour or until they have risen to about 1.5 times their original size. Check periodically.
10. Step 10: Steam the buns over high heat until vapor appears, then reduce to low heat and steam for 13 minutes.
11. Step 11: Let the buns stand for 5 minutes before opening the lid to prevent collapsing.

Tips & Variations

• Using a stand mixer helps maintain the right dough temperature, preventing early fermentation and ensuring a smooth surface.
• If you prefer sweeter buns, feel free to increase the sugar slightly.
• Try adding fillings like braised pork, vegetables, or sweet red bean paste after steaming for delicious variations.
• Use parchment paper strips to prevent the buns from sticking to the steamer during cooking.

Storage

Store leftover bao buns in an airtight container in the refrigerator for up to 2 days. Reheat by steaming them again for about 5-7 minutes to restore their fluffy texture. You can also freeze them; just thaw before steaming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use warm water instead of chilled water?

Using warm water can activate the yeast too early, leading to over-proofing and rough dough texture. It’s best to use chilled water if your room is warm to control fermentation.

Do I need a steamer to make bao buns?

Yes, steaming is essential to achieve the soft, fluffy texture characteristic of bao buns. If you don’t have a traditional steamer, you can use a makeshift one with a pot and steaming rack or a bamboo steamer.

Fluffy Bao Buns Recipe

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★★★★★

4.7 from 122 reviews

These fluffy bao buns are soft, pillowy steamed buns perfect as a base for savory or sweet fillings. Made with simple ingredients and a single-proofing dough method, they deliver a light, elastic texture with a smooth surface. Steamed to perfection, these versatile buns are ideal for recreating traditional Asian bao or as a unique addition to any meal.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 bao buns 1x
• Category: Bread
• Method: Steaming
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 2 tbsp all-purpose flour (for dusting)
• 1 and 1/2 tsp instant yeast
• 2 tbsp sugar (optional)
• 150 ml water (more 20 ml if needed)
• 1 tbsp vegetable cooking oil

Instructions

1. Prepare yeast mixture: Add sugar and yeast to the water and stir well, then set aside for 5 minutes. If you opt out of sugar, skip this step. For room temperatures above 18°C, use chilled water to avoid premature yeast activation.
2. Make the dough: Pour the liquid yeast mixture into the flour in a stand mixer bowl. Knead on slow speed for 1 minute, then add oil. Continue kneading for at least 10 minutes at slow speed until the dough becomes super smooth, elastic, and lighter in color.
3. Alternative kneading: If hand-kneading, slowly pour the yeast mixture into the flour and stir with a chopstick before kneading by hand to smooth consistency.
4. Maintain dough temperature: Use a stand mixer to prevent heat from hands raising dough temperature and causing premature fermentation; alternatively, cover hands with plastic wrap during hand-kneading to insulate the dough.
5. Shape the dough: Lightly dust your work surface with flour to prevent sticking. Shape the dough into a long even log and divide it into 6 equal portions.
6. Form individual buns: Knead each portion until smooth, then roll each piece into an oval shape. Place a parchment paper square in the middle and fold one half over to create a half-oval shaped bun.
7. Proof the buns: Place buns on a lined steamer tray. If ambient temperature is warm, cover with the steamer lid; if cold, place the steamer in an oven along with a cup of boiling water to create a warm environment. Proof until buns are 1.5 times their original size, about 30 minutes to 1 hour.
8. Steam the buns: Turn the heat to high until vapor begins to escape from the steamer lid, then reduce to low and steam for 13 minutes total. After steaming, let buns rest in the steamer for an additional 5 minutes before removing the lid to keep their fluffiness intact.

Notes

• Using chilled water in warm rooms helps prevent premature yeast activation.
• Single proofing method implies yeast activates mainly after shaping, ensuring smooth surface buns.
• Maintain dough temperature carefully to avoid over fermentation.
• Steaming buns are best served immediately for fluffiest texture but can be reheated by steaming briefly.
• Adding sugar is optional but helps yeast activate and adds slight sweetness.

Keywords: bao buns, fluffy bao, steamed buns, Asian bread, soft buns, yeast dough, bao recipe, homemade bao, steamed bread